Homolactic fermentation

Homolactic fermentation refers to a process in which sugars are converted into lactic acid alone. In this fermentation process, glucose is converted into lactic acid. As a chemical equation, one molecule of C6H12O6 (glucose) becomes two molecules of C3H6O3 (lactic acid). This type of fermentation plays an important role in the production of yogurt and in the production of some whiskies. In sake, the activity of lactic acid bacteria can also have an influence, and homolactic fermentation may contribute to the development of flavor and to improved shelf stability in sake brewing.